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Farm News

Roselle Festival 2022

We had a great time hosting the Roselle Festival this past Saturday. Special thanks to Florida Heritage Foods, Florida Organic Growers, and Sante Fe College for putting on this event.

Hundreds turned out to pick their own roselle, attend in the field roselle cooking demos, enjoy AMAZING music, food, and drink of the roselle varietal. Check out our Instagram for some fun photos of the event. If you were not able attend, do not fret! We have provided one of the recipes presented. We hope you give it a try and enjoy!

Heritage Foods-

Roselle juice can be served hot or cold, although it is most often served as a cooling drink in West Africa and the Caribbean. It is known by many names in different parts of the world. The Burkinabe, Senegalese, and Ivorians call it by its Wolof name, Bissap. Ghanaians and Nigerians  call it Sobolo, and in the Caribbean it is known as Sorrel. In America, we call it Hibiscus juice and Latin Americans call it Agua de Jamaica. When steeped it has a deep burgundy color. It  has a sweet-sour taste similar to cranberry juice  and can be served with mint leaves, orange  essence, ginger, pineapple juice, tea grass, all spice, star anise and many other herbs. In  Ghana, Nigeria, and Senegal, roselle juice is  served cold, while in Egypt, it is served warm.

Caribbean Sorrel

Caribbean Sorrel Ingredients: 

  • 2 cups whole, dried sorrel (a.k.a. dried hibiscus) 
  • 2 inches ginger or galangal, sliced in thin  coins for mild flavor, or chopped/grated for  stronger flavor. 
  • The peel of 1 orange 
  • 2 cinnamon sticks 
  • 6 cups water 
  • Sugar to taste (3/4 to 1cup) 

For diluting:

  • Water, rum, and/or ice, as desired 

https://www.seriouseats.com/hibiscus-african-diaspora

https://www.geog.psu.edu/sites/www.geog.psu.edu/files/event/miller-lecture-coffee-hour-out africa-food-legacies-atlantic-slavery americas/carneychapter2africanethnobotanyintheamericas.pdf


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